Our Hygiene and Safety Measures (Covid-19)

For your safety and that of our employees, we have rethought all of our health procedures and have implemented the following hygiene and safety rules.

Respect for barrier gestures:

• I wash my hands as soon as necessary and at least every 30 minutes upon arrival at the restaurant.
• I sneeze and I cough into my elbow.
• I greet without shaking my hand and without a hug;
• I use a disposable tissue.
• I avoid touching my face.

Instructions and hygiene rules:

• Mandatory wearing of a mask by all staff.
• Floor marking to respect the physical distance of one meter minimum.
• Increased frequency of cleaning and disinfection of surfaces.
• Each employee monitors their state of health before going to the establishment via a self-diagnosis questionnaire.

Specific measures in the restaurant:

• Wearing a mask compulsory for customers (from 11 years old) when moving in the restaurant, covering nose, mouth and chin - Reusable general public mask or surgical mask meeting Afnor's specifications - Customers must keep wearing the mask until the first course, to be put back while moving in the dining room and between services - Customers must have their own mask (masks are available if you don’t have any, ask the staff).
• Free space of at least 1 meter between the chairs of different tables, indoors and on the terraces to respect the distancing measures.
• Maximum of 50 persons in the restaurant.
• Maximum of 6 persons per table.
• Track and trace system (digital or paper) in the restaurant which will condition access to the restaurant. Customers will leave their contact details (last name, first name, phone number and email address) and the restaurant owner will make this notebook available to the Regional Health Agency or the Health Insurance in the event that a contact case search is initiated. In all cases, this data will be destroyed after a period of 14 days.
• Booking online or by phone recommended.
• Organization of the movement of customers inside the restaurant and encouragement to limit their movements.
• Display of the maximum reception capacity necessary to comply with the measures.
• Temporary closure of the cloak room.
• Provision of hydro-alcoholic gel at the entrance and exit of the restaurant and also in the
• toilets.
• Reinforced disinfection of all surfaces, and in particular:
• Tables after each group of customers.
• Customer sanitary facilities (door handles, sink, soap dispenser, etc.).
• Single-use menu holder and digitized menu (all other support has been removed from the tables).
• Display and floor markings in restaurants to secure waiting times, streamline the route and avoid crossings.
• It is forbidden to consume drinks while standing inside and outside the restaurant.
• Preferred contactless payment at the consumer table to avoid movement.

Specific measures in the hotel:

• Wearing a mask is compulsory for customers when moving in the common areas of the hotel (stairs, corridors, reception, etc.) - customers must have their own mask (if not masks are available on request).
• Provision of hydro-alcoholic gel in each room.
• Reinforced disinfection of all surfaces, and in particular:

1. In the rooms, air and surface purification by ozone, after each departure of the last customer (which brings the check-in back to 5:00 p.m. instead of 3:00 p.m.).
2. The bathrooms in the rooms (door handles, sink, soap dispenser, etc.).

• Privileged contactless payment at reception upon departure.